Breakfast

Lunch

Dinner

Brine, smoke, sizzle, salt

The spirit we take to whatever we cook is to use local, sustainable / organic ingredients and to stay closely connected to the seasons. Then to that we add a passion for brine, smoke, salt and chilli, and hopefully come up with something half way decent. Have a look at a menu to see if it’s your sort of thing.

FEATURE:

WEEKDAY MEAL DEAL

Brett runs the greengrocers on the High Street. Brett has been passionate about growing fruit and veg since he was 5 – go and chat to him while you’re here – there’s literally nothing he doesn’t know about his specialist subject and is happy to be quizzed – from judging the likely quality of the asparagus season months before the harvest, to offering tips on how to grow a tomato in England that actually tastes of something?

Bread

Introducing Rachel & Liz. They are the founders of The Lighthouse Bakery – award winning artisan bakery – based in Bodiam. They produce more than 30 different types of bread, some of which are so special that we have been known to devise the dish to compliment it.
The Lighthouse Bakery runs a series of baking courses for any level of competence.
www.thelighthousebakery.co.uk

Meat

Our meat comes from Natural Farms in Ewhurst Green, East Sussex. This is what they say about themselves: We provide quality meat, traceable from farm gate to plate. We care passionately about animal welfare. We care passionately for the environment. Our meat is hung for the proper amount of time. We don’t pump water into our meat. We’re fair to our farmers. Since 1987, at Natural Farms, we have sold fully traceable meat sourced from high welfare, sustainable farming systems. Today, over 100 butcher shops, restaurants and eateries buy Natural Farms beef, pork, lamb, poultry and game products. If you’d like to know more about Natural Farms, you can visit their website: http://www.naturalfarms.co.uk/

Fish

Most of the fish we use comes from PH Fish who are based over in Hastings. Everything we buy is caught locally and delivered fresh, unless it states otherwise on the menu. For example, occasionally we might buy salmon from a sustainable salmon farm in Scotland, as it can’t be found around here, or obviously if it’s smoked, it’s not fresh, but for everything else you can assume it’s from around here and hasn’t been frozen.

Dairy

We buy our milk and eggs direct from the local Northiam Dairy. All the milk they use comes from cows which graze in the fields close by. For more details go to their website: http://www.northiamdairy.co.uk/